Ampicillin resistant texturizing lactic acid bacteria strains

a technology texturizing lactic acid, which is applied in the field of lactic acid bacteria mutants, can solve problems such as cell lysis, and achieve the effects of high shear stress and/or gel stiffness

Active Publication Date: 2020-07-21
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

These ampicillin-resistant mutants significantly increase the texture of fermented milk products, as measured by shear stress and gel stiffness, allowing for the production of high-texture yogurts without external thickeners, thereby reducing costs and simplifying product labeling.

Problems solved by technology

Inhibition of DD-transpeptidase by ampicillin prevents the formation of a peptide bond required for the formation of the bacterial cell wall and ultimately leads to lysis of the cell.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

n Resistance Selection Assay

[0139]The method is illustrated using a strain of Lactobacillus delbrueckii subsp. bulgaricus. To carry out the ampicillin resistance selection assay with Streptococcus thermophilus, M17 medium with lactose added to 2% w / v should be used instead of MRS medium.

[0140]A Lactobacillus delbrueckii subsp. bulgaricus strain of interest is inoculated into 10 ml MRS broth medium and grown for at least 20 hours at 37° C. under anaerobic conditions. A cotton swab is dipped in the culture and used to streak out on the entire surface of a MRS agar plate (90 mm in diameter). An ampicillin E-test stick (0.016-256 μg / ml) for Antimicrobial Susceptibility Testing (Biomerieux, cat. #501558) is placed on top of the agar, and the plate is incubated for not more than 24 hours at 37° C. under anaerobic conditions. The minimum inhibitory concentration (MIC) of ampicillin is the lowest concentration that will inhibit the visible growth of the plated strain and is read at the poin...

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PUM

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Abstract

The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]The present application is the U.S. National Stage of International Application No. PCT / EP2013 / 058335, filed on Apr. 23, 2013, which claims the benefit of European Patent Application No. 12165134.3, filed on Apr. 23, 2012.FIELD OF INVENTION[0002]The present invention relates to mutants of lactic acid bacteria, such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which are resistant to the antibiotic ampicillin, and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to cultures, such as starter cultures, comprising such mutants, and to dairy products fermented with the cultures.BACKGROUND OF INVENTION[0003]The food industry uses numerous bacteria, in particular lactic acid bacteria, in order to improve the taste and the texture of foods but also in order to extend the shelf life of the...

Claims

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Application Information

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Patent Type & AuthorityPatents(United States)
IPC IPC(8): A23C9/123C12N1/20C12N15/01C12N1/12C12R1/225
CPCC12N1/20C12N15/01A23C9/1238C12N1/12A23Y2220/15A23C2220/202A23Y2240/75A23Y2220/29C12R1/225C12R2001/225C12N1/205A23V2400/123A23C9/12Y02E50/10A23V2400/137A23V2400/249
InventorJOHANSEN, ERICSOERENSEN, KIM IBKIBENICH, ANNETTE
OwnerCHR HANSEN AS